24 chicken quarters

Marinade:

1 1/4 cups lemon juice (may use reconstituted but fresh is better)
1/3 cup fresh ginger, finely minced
1/4 cup fresh parsley, chopped
1/2 cup peanut or olive oil
1 1/2 teaspoons granulated garlic (or one whole head fresh)
1 teaspoon Bell's Seasoning or rubbed sage
1/3 teaspoon red pepper flakes
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon paprika

To prepare marinade, combine all ingredients in a blender except chicken quarters.

Remove all excess skin and fat from chicken. Pour marinade over each of the chicken quarters to evenly coat until no marinade remains. Place in a large sized (2 1/2 gallon Hefty Zipper) plastic bag and marinate three to five hours under refrigeration.

When ready to prepare, preheat oven to 375°F (350° convection). Remove chicken from marinade and discard any remaining marinade. Bake chicken for 30 to 40 minutes or until chicken is browned well. (Internal temperature should read 165°F. When using an instant read thermometer be sure not to touch bone when taking temperature.)

Place one serving (one chicken quarter) on individual serving dishes and sprinkle center of chicken with a small amount of paprika. Garnish with slices of lemon and a sprig of curly parsley.

Recipe may be halved (12 servings) or quartered (6 servings).

An easily prepared, flavorful and economical recipe for your next party, club, or church gathering.

24 Servings.

Submitted by: CM